Cereal technology 2

Course Implementations, Planned Year of Study and Semester

Curriculum &nbsp

Semester &nbsp

Credits &nbsp

Start of Semester &nbsp

End of Semester

BIOEL-2013 &nbsp

4 autumn &nbsp

2.0 &nbsp

2016-08-01 &nbsp

2016-12-31 &nbsp

Learning Outcomes

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry.

Student's Workload

Total work load of the course: 50 h
- of which scheduled studies: 24 h
- of which autonomous studies: 26 h

Mode of Delivery / Planned Learning Activities and Teaching Methods

Assessment Criteria

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment Methods

The grade for the course comprises two parts: an exam (50 %) and reports (50 %). Both parts must be successfully completed to receive a grade for the course.